Coffee Origin
Colombia, Nariño

Coffee Species
Arabica

Coffee Varietal
Caturra & Colombia

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Revelator Coffee Co. - ???

Date Sampled
5/17/2016

Coffee Processing
Washed

The beans have the fragrance of cocoa nib, cinnamon, dill, summer savory, mirth, asphalt, oak, caramel, concord grape, latex, molasses, grilled Erica lemon, tobacco, and sour cream

The grounds have the fragrance of jasmine, white grapefruit, Toasted cocoa nib, ash, cedar, tobacco, cinnamon, cream, turmeric, baking soda, noni and sunflower oil

CUPPING

The aroma of this coffee is of raisin, toasted cocoa nib, cedar, pink grapefruit, tamarind, green mango, summer savory, turmeric, jasmine, and baked green apple

This is a heavy body coffee that is thick and syrupy with a slightly rough mouthfeel and a creamy forward note

This is a high acidity that is bright and tart with a lingering dirty taste that is dry

The flavors of this coffee are of turmeric, adobo, dark chocolate, pink grapefruit, noni, red grape, baking soda, sunflower seed, magnolia honey, ash, soil, barley, tamarind, green mango, summer savory, black salt, and cinnamon

As it cools notes of red apple and cream develop along with hints of sage, clay, and dried persimmon

FELLOW DUO

The aroma of the cup is toasted cocoa nib, cedar, red table grape, tamarind, clay, summer savory, lard, and black apple

The body is full with a velvety and rich smooth syrupy texture throughout with a floral feel at the back

The acidity is high with a green apple tartness with white cranberry that is bright and lingering dry finish

The flavors tart green apple, cedar, noni, dill, carbon, roasted coconut husk, overripe pink grapefruit, tobacco, squash blossom, and avocado oil

I recomend using this method as it does inhances the coffees body and acidty but i do not feel the flavors were better

Coffee Origin:
Peru, Jaen/San Ignacio

Coffee Species
Arabica

Coffee Varietal
Various

Coffee Elevation
1,400 - 1,600 M

Coffee Farm/ Producers
Cenfrocafe

Coffee Roasting Date, Roaster
Stell Coffee and Tea - 5/5/2016

Coffee Processing
Washed

The beans have the fragrance of rye, almond, Eureka lemon, chia, lavender oil, malt, rubbed sage, lilac, oak, bay leaf, carrot, yellow mustard seed, ginger powder, and bittersweet chocolate

The grounds have the fragrance of oro blanco grapefruit, butter, cedar, bittersweet chocolate, red currant, rubbed ginger, marjoram, thyme, roasted pine nut, lilac, malt, frankincense, blood orange, flat leaf parsley, and bay leaf

CUPPING

The aroma of this coffee is of black currant, raisin, oak, rubbed sage, blood orange, marjoram, roasted cashew, thyme, carrot, candied ginger, and lilac

This is a medium body coffee that is smooth with a syrupy feel that finishes slick and juicy

This is a medium acidity coffee that is slow to show that bright citrus in the middle and finishes fast to a dry and lingering chalky taste

The flavors are of roasted malt, tobacco, soil, dark chocolate, what sage ash, blood orange, bittersweet chocolate, lilac, oak, roasted cashew, bay leaf, thyme, chia, wheat, red currant, dried hibiscus, and clay

As it cools notes of the chocolate are more pronounced along with a subtle creamy note that has subtle citrus hits and peach blossom

FRENCH PRESS

The aroma of the cup is of malt, rubbed sage, lilac, chickory, oak, bay leaf, cocoa powder, raisin, thyme, and lemon blossom

The body is much fuller with a heavy chewy coating that is sticky and smooth

The Acidity is much higher with a balanced structure that is sharp and juicy but finishing with a lingering astringent feel

The flavors from this cup are of marjoram, blood orange, hibiscus, clay, roasted peanut husk, bay leaf, thyme, black currant, tobacco, bakers chocolate, lilac, arugula, and mole sauce

This coffee really benifets from the french press and brings a much better depth and charitceristics to the cup along with a more structurad acidity and smoother body